Mixed Veggie Korma

We just came back from a week of pure gluttony. OMG. We went to Guerneville (aka, Wine Country) last week for a little R&R. It was the perfect vacation which involved lots of wine wine tasting, kayaking, shopping, and eating. We really outdid ourselves on this vacation with the amounts of food that we consumed. We ate like we were eating for eight people. It was ridiculous… ridiculously good! Our diets just went straight out the window as we drove to our destination. In fact, it was as if our diet never existed.

When we settled back into reality, we decided to weigh ourselves to see the damage that was done. It wasn’t pretty. We were mortified by the numbers. We were hoping it was just water weight, but to our dismay, we really did put on the lbs. Eek! So our goal for the next two weeks is to detox and lose the weight to get back on track with our weight loss plan with vegan/vegetarian foods.

So to kick off our goal, I decided to make a healthy, low-fat Indian fare.

Heat water in a large stockpot over high heat. Once water starts to boil, place carrots, sugar snap peas, and cauliflower into the pot and cook for about 5 minutes. Drain and set aside.

Mash the ginger, garlic, and 3 tablespoons water with a mortar and pestle until it is relatively smooth and incorporated.

Heat vegetable oil in a wide saute pan over high heat. When the oil starts to smoke, saute the raisins and cashews for one minute, then add the onion and cumin seeds. Saute the onions and cumin seeds for about 3 minutes or until the onion starts to brown. Pour in the garlic/ginger paste, garam masala, tumeric, ground coriander, and ground cumin, and saute for another minute. Put in the chopped tomatoes plus tomato sauce and cook for about two minutes.

Add the cayenne, coconut milk, and salt. Bring to a boil, and then reduce heat and cook until the sauce thickens. Stir occasionally. Adjust seasoning if necessary. Add the vegetables and soy yogurt, and simmer for another 5 to 7 minutes or until thickened.